Listar Archivos de Zootecnia por autor "León Crespo, Francisco"

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    • Actividad del agua y pH de algunos quesos españoles 

      Fernández-Salguero Carretero, J.; Esteban, M. Asunción; Marcos, A.; León Crespo, Francisco (Universidad de Córdoba, Servicio de Publicaciones, 1979)
      Twelve Spanish cheese varieties have been screened for their aw and pH values. The sample of the internal mol-ripened cheese Cabrales, highly proteolyzed, has the lowest au, value (0.86). The samples of the fresh cheeses ...

    • Aminoácidos libres del queso manchego 

      León Crespo, Francisco; Marcos, A.; Mora, M. Teresa; Fernández-Salguero Carretero, J.; Esteban, M. Asunción (Universidad de Córdoba, Servicio de Publicaciones, 1979)
      In commenrciai Manchego cheese 16 different free amino acids have identified and roughly quantified by dimensional paper chromatography; the mean content of total free amino acids is about 10 mg.g-r cheese and the values ...

    • Cambios químicos durante la maduración del salchichón. 2: dinámica del nitrito y de los pigmentos cárnicos 

      Millán, Rafael; León Crespo, Francisco (Universidad de Córdoba, Servicio de Publicaciones, 1978)
      The amount of residual nitrite and meat pigments during aging of a Spanish dried sausage (salchichon) has been studied. The concentration of nitrite increased in the first period, probably due to the inclusion of nitrate ...

    • Cambios químicos durante la maduración del salchichón. 3. Modificaciones experimentadas por los compuestos nitrogenados solubles en agua 

      Serrano Moreno, A.; Millán, Rafael; León Crespo, Francisco (Universidad de Córdoba, Servicio de Publicaciones, 1978)
      During ripening of a Spanish dried sausage (salchichnn) there was an apparent increase of water soluble proteins at the begining of the process. It was followed by a decrease in the amount of soluble proteins. The increase ...

    • Cambios químicos durante la maduración del salchichón. I: alteraciones en la fracción lipídica 

      Millán, Rafael; León Crespo, Francisco (Universidad de Córdoba, Servicio de Publicaciones, 1977)
      The changes in the lipid fraction during ripening of a Spanish dried sausage (salchichón) have been studied. The free fatty acids increased 20 times after processing, amounting. 2.49 p. 100 of the whole sausage. The peroxide ...

    • Electroforesis cuantitativa del queso de bola. 

      Marcos, A.; Esteban, M. Asunción; León Crespo, Francisco; Fernández-Salguero Carretero, J. (Universidad de Córdoba, Servicio de Publicaciones, 1979)
      The extent of cheese ripening and the type of proteolysis have been studied on 12 samples of commercial bola cheese by combining quantitative PAGE electrophoresis and the spectrophotometric measurement of soluble tyrosine ...

    • Estudio electroforético comparativo de algunos quesos españoles 

      Esteban, M. Asunción; Fernández-Salguero Carretero, J.; León Crespo, Francisco; Marcos, A. (Universidad de Córdoba, Servicio de Publicaciones, 1979)
      The extent of cheese ripening has been estimated in 12 Spanish cheese varieties by measuring speetropliotometrically the concentration of soluble tyrosine and soluble tryptophane. By a quantitative disc electrophoretiquc ...